Cauliflower Puree
This "Wicked Easy" cauliflower puree is both creamy and comforting, and is super easy to make!
The ingredients to make cauliflower puree are simple and easy to find. One head of cauliflower, along with chicken or vegetable stock, butter, salt and pepper. The optional fresh herbs added at the end can introduce a new subtle flavor and be a nice visual touch.
Cut the head of cauliflower into small pieces, approximately 1/2 inches each. Don’t worry about keeping the florets intact.
In a large pot, combine the cut cauliflower with the stock and the salt.
Bring the stock with the cut cauliflower and salt to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until the cauliflower is very tender.
Use a slotted spoon to transfer the cooked cauliflower to a food processor. Add a few tablespoons of the stock from the pot along with the butter. Process until smooth. Taste and adjust the seasonings with salt and pepper. Add the optional chopped fresh herbs and process until just combined.
A bowl of the finished cauliflower puree garnished with some of the optional chopped fresh herbs served hot.
This cauliflower puree can be made entirely ahead of time and refrigerated until needed. Reheat on the stovetop or in the microwave.
Cauliflower Puree
This Wicked Easy cauliflower puree is both creamy and comforting, and super easy to make!
Equipment
- 1 saucepan with cover
- 1 Food Processor
Ingredients
- 1 head cauliflower (about 2 lbs.)
- 1 cup stock (chicken or vegetable)
- 1 tsp salt
- 1/4 tsp pepper
- 3 tbsp butter, cut into chunks
- 1/2 tsp chopped fresh herbs (thyme, parsley, etc.) optional
Instructions
- Trim the cauliflower of any leaves and remove the core. Cut into approximately 1/2-inch pieces. Don't worry about trying to keep the florets intact.
- Heat the stock and salt in a saucepan. Add in the cut cauliflower and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes, or until cauliflower is very tender.
- Use a slotted spoon to transfer the cooked cauliflower to a food processor. Add the butter and a tablespoon or two (or as much as needed) of the cooking liquid from the saucepan to the cauliflower. Process until smooth.
- Taste and adjust the seasonings with the salt and pepper as needed. Add in the optional chopped fresh herbs and process until just combined. Transfer to a bowl and serve hot.
- NOTE: The cauliflower puree can be made in advance and stored in the refrigerator or freezer until needed. Reheat hen needed on the stovetop or in a microwave.
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